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poster

77

73

7.0

/3894/

71

/257/

69

/293/

3.8

/61057/

98

/43/

83

/9/

In the western part of the French Alps: After the drunk driving death of his father, 18-year-old Totone must look after his younger sister. He pursues a €30k Comté cheese award he has no hope of winning. Good thing Marie-Lise takes a liking for him!

poster

61

11

6.2

/462/

63

/32/

61

/11/

2.9

/277/

Artisan cheese shop owner Brie finds herself competing for a $50,000 prize in her town's annual Cheese Festival. To boost her presence, she teams up with an influential cheese critic to profile her vintage smoked gouda. As their friendship develops into romance, a competitor's business proposal and unforeseen complications force Brie to put her shop - and heart - on the line.

poster

?

70

/1/

Affectionately known as claquos or calendos, Camembert is one of France's favorite cheeses. Almost 500 million Camemberts are sold in France every year. While this historic monument to French gastronomy retains its artisanal image, the reality is very different. From AOP to made-in-Normandy to 100% Norman milk, confusion reigns from market stalls to supermarket shelves. The "real" Camembert de Normandie, with its PDO label, accounts for less than 5% of sales. Investigate one of the jewels in the crown of French cheeseboards.

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This film explores the rich cheese culture of France, highlighting the variety of cheeses produced across different regions. It details the traditional methods of cheese-making, from selecting quality milk to the aging processes in caves, and emphasizes the French dedication to their culinary heritage. It showcases various types of cheese, including Roquefort, Brie, and goat cheese, explaining their unique characteristics and the artisanal practices involved in their production.

poster

?

This short documentary tells the story of a cheese—the famous Oka—and of the monks who make it. The Trappists in Oka, Quebec, began making the cheese around 1890, when a Trappist monk from France taught them the recipe, which dates back to the 11th century. Today, Brother Albéric continues to make the cheese at an abbey in Manitoba according to traditional methods and a secret recipe written in a mysterious notebook.

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